Yam Buttermilk Biscuits
A flavourful savoury biscuit that uses a root vegetable with the buttermilk for the liquid ingredients. The dry ingredients include the addition of spices or herbs which presents an inviting opportunity to compliment a main soup or stew with a nutritious, delicious and economical "designer biscuit".
Servings: 6 -8
Ingredients
- 3 cups or 400g yam; peeled and cubed
- 1 teaspoon or 5g salt
- 1 3/4 cups or 220g all-purpose flour
- 1 tablespoon or 15g dark brown sugar
- 1 tablespoon or 15g baking powder
- 1 teaspoon or 5 g baking soda
- 1 tablespoon sweet or smoky paprika (excellent quality)
- 1/4 teaspoon or a good pinch of cayenne pepper
- 1/2 cup or 100g butter , chilled and cubed if doing by hand (ice cold, if using the Thermomix)
- 3/4 cup or 150g cold buttermilk
Instructions
- Boil cubed yam in salted water for 6-8 minutes or until tender or microwave until tender; drain, cool and mash
- Preheat oven to 425 F
- Line a baking sheet with parchment paper
- Whisk flour, sugar, baking soda, baking powder, salt. paprika and cayenne together in a medium sized mixing bowl
- Add butter to flour mixture; pinch fat between fingers until it the texture of oatmeal
- Whisk 3/4 cup of mashed sweet potatoes with the buttermilk until smooth; add to flour mixture and combine with a fork
- Knead dough until it comes together
- Dust counter lightly with flour, pat ball of dough into 1" thick disc
- Flour cookie cutter; cut out biscuits and place on a parchment-lined baking sheet
- Bake 8 - 10 minutes or until tops are golden brown
- Eat hot with fresh butter and let me hear your renditions of "oooo-ahhhh!"
Instructions for the Thermomix:
- Scale cubed yam in TM boil and cover with water; add 1 teaspoon salt; set time for 10 minutes, temperature at Varoma and speed at 2 (cover with a tea towel to avoid splatter)
- Insert sieve into the TM bowl; drain
- Puree potato from 0-10 for 30 seconds, using the spatula through the hole in the lid to keep the potato down near the blade
- Scale buttermilk into the TM bowl over the yams; whip at speed 3-4 for 30 seconds, cleaning inside of the bowl with a rubber spatula, as necessary
- Remove to another bowl; rinse and dry TM bowl
- Preheat oven to 425 F
- Line a baking sheet with parchment paper
- Scale flour, sugar, baking soda, baking powder, salt, paprika and cayenne into the cleaned TM bowl; stir to combine from 0-3 for 3 seconds
- Scale ice cold butter into TM bowl on top of flour mixture; cut fat into flour for 15 seconds, speed 0 - 6
- Add flour butter mixture from the TM bowl to the reserved whipped yam mixture stir with fork to combine
- Form dough into a ball; dust counter lightly with flour, pat or roll ball of dough into 1" thick disc
- Flour cookie cutter; cut out biscuits and place on a parchment-lined baking sheet
- Bake 8-10 minutes or until tops are golden brown